About two weeks ago we picked our green tomatoes. Here's what they look like now,

 

My experiences with green tomatoes:

1. Pick your green tomatoes before the first frost or snow storm, which ever comes first.
2. Pick all tomatoes that are at least medium sized. 
3. Small underdeveloped tomatoes will not be juicy enough and typically shrivel up.
4. Green tomatoes with a blush of color ripen the best.
5. Green tomatoes that ripen have less flavor and are not as juicy vine ripened.
6. I have never had good luck with green cherry tomatoes.
7. Any tomatoes with soft spots or blemishes will develop mold.  I know it is difficult; but, throw them in your compost pile!
8. Store your green tomaotes in a cool place.
9. Place green tomatoes on sheets of newspaper or in a cardboard box covered with newspapers.  I usually cover with at least 3-4 sheets.
10. You want to use newspaper because I have been told that the ink has antibacteria/fungal/yeast etc. properties which reduce spoilage. (I haven't researched the ink properties but it is what I do anyway, because my grandma said too.)
11. Check tomatoes every couple of weeks for ripe, moldy, or shriveled ones.
12. After removing tomatoes be sure to cover them up with the newspapers so the ripening gases will not escape and they can do their job!
13. The longest I have had shelf ripened green tomatoes was the second week of December.
14. Here's a simple recipe for fried green tomatoes- Whisk eggs and milk together. On a plate mix corn meal and flour together; about a handful of each works well.  Salt and pepper to taste. Dip thickly sliced green tomatoes in egg mixture then dredge in flour mixture and fry in butter.  Sweet chili sauce and ranch dressing make nice condiments!

Never buy spinach seed again

When my spinach bolts I don't pull it out.  It's not because I am lazy or too busy; it's because I want my spinach to re-seed itself.  I haven't bought spinach seed for several years. 

Here's what I do and don't do.
Do's:  Leave your spinach alone after it bolts. 
Don'ts:  Don't water it.  Don't pull it up. Don't fertilize it. Just leave it alone.  Pretty easy.

The spinach plants will turn brown, dry and brittle.

In the fall you will happen to walk by you spinach patch and see this!

And now you know why I have spinach as soon as the snow melts in the spring.

You may be wondering if the cold weather kills or damages the spinach.  It doesn't.  The spiniach just peacefully grows under the snow.  Pretty easy and amazing, if you ask me.

NOW is the time to buy winter squash

Winter squash stored on wood boards in a cool place will last for 5-6 months!

Every fall, after we harvest our winter squash, I calculate how many more I will need to get us through the winter.  This year I need 20. As you have probably guessed, I eat squash several times a week. To store winter squash, such as butternut, acorn, carnival, spaghetti, hubbard, turbin, buttercup, banana etc., all you need to do is place wood boards in on the cement in your cold storage room, for us this is a 16 x 4 foot space in our basement under our front porch, and put the squash on top of the boards.  Do not cover the squash. 

Our squash last through the winter until March or April.  Any squash that is beginning to change in texture I cook up and freeze so that we don't waste.  Remember, store what you eat and eat what you store and you will save money, time, and effort!

Winter squash is on sale this week for 0.69 cents a pound at most associated food grocery stores. In 2010, the lowest price for winter squash was 0.69 cents a pound.  I am speculating that this will be the lowest price of the season.  Yesterday I bought 20 squash and they were beautiful and locally grown.

For my Kaysville followers, in the above picture you will see a 25 pound bag of onions next to the squash.  Bowman's has 25 pounds of yellow onions for $3.99!  $3.99 is the price I recently paid for 3 pounds of onions.  These are locally grown onions, they are small but regardless of their size, they are worth it for the price and flavor!  I buy them every year and they hold up well in my cold storage room.

Also, yesterday at the Harmons in Farmington they had the most beautiful, plump, and fully dressed roaster chickens for 0.99 cents a pound.  It was a managers special and they looked like mini turkeys!  I have enough chickens in my freezer so I didn't buy any; however, it was tempting to say the least.

101 on Meat Grading

Just the other day I was visiting with my Fresh Market butcher, Kelly, about meat grading.  This is what he had to say.  There are three grades of meat available in US grocery stores; they are "Prime" cuts, "Choice" cuts, and "Select" cuts. 

Prime cuts of meat are the very best.  They are also the most expensive cuts of meat and are typically sold to restaurants.  Kelly said a few specialty grocery stores carry Prime cuts; however most do not due to the high price and small consumer demand.  I asked Kelly what he meant by the "very best".  He said Prime cuts of meat have more fat marbling and as a result are juicier and more tender than other cuts of meat.

Choice cuts of meat are what most of us purchase in grocery stores.  These cuts of meat have less marbling than Prime cuts but are still juicy and tender.

Select cuts contain the least amount of marbling and as a result may be tougher and less juicy requiring stewing or braising cooking methods.  On a more positive side, Select cuts of meat are nutritious, leaner, and less expensive than other cuts of meat.

Helpful hint: Talk to your butcher about any meat question you may have such as special orders, nutrition, cooking methods, and recipes, to name a few.  Butchers have a wealth of knowledge and are very happy to share that knowledge with their customers!

Tips for Tender Steaks

1. Pat beef steaks dry with paper towels for better browning
2. Turn steaks with tongs.  A fork pierces the beef allowing loss of flavorful juices.
3. Salt beef after cooking or browning.  Salt draws out moisture and inhibits browning.

Compliments of Take Me Out to the Ball Game by National Cattle's Beef Association

www.beefitswhatsfordinner.com

Steak Substitution

DYK that the following steaks may be substituted in a recipe?

• Ribeye
• Strip loin
• Tenderloin
• T-bone
• Porterhouse

Compliments of Take Me Out to the Ball Game by National Cattle's Beef Association

www.beefitswhatsfordinner.com